why make this recipe
Black Forest Cake is a classic dessert that delights everyone with its rich chocolate layers, luscious cherry filling, and creamy whipped topping. This cake is perfect for celebrations, birthdays, or just a sweet treat after dinner. Its combination of flavors and textures makes it a favorite among cake lovers. Once you taste it, you’ll understand why it’s so popular!
how to make Black Forest Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cans (15 oz each) dark sweet cherries, drained (reserve juice)
- 1/2 cup sugar (for cherry filling)
- 3 tablespoons cornstarch
- 1/4 cup kirsch (cherry brandy) or cherry juice
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 2 tablespoons kirsch (optional)
- Dark chocolate shavings or curls (for decoration)
- Fresh cherries with stems (optional, for decoration)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Beat until smooth. The batter will be thin.
- Divide the batter evenly among the three pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the cherry filling, combine 1/2 cup of reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the cherries and kirsch. Let it cool completely.
- For the whipped cream, beat the cold heavy cream, powdered sugar, vanilla, and kirsch (if using) until stiff peaks form. Keep it refrigerated until you are ready to use it.
- To assemble the cake, place one layer on a serving plate. Spread with 1/3 of the whipped cream, then top with half of the cherry filling. Add the second layer and repeat the process.
- Place the third layer on top. Frost the top and sides with the remaining whipped cream, creating swirls or textures with a spatula.
- Press chocolate shavings onto the sides and sprinkle on top. If you like, garnish with fresh cherries. Refrigerate the cake for at least 2 hours before serving. Keep it in the fridge.
how to serve Black Forest Cake
Serve Black Forest Cake chilled, cut into generous slices. It pairs beautifully with a cup of coffee or tea. You might also want to offer extra cherries or chocolate shavings on the side for guests to add to their servings.
how to store Black Forest Cake
You can store any leftover Black Forest Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If possible, keep it covered to prevent it from drying out.
tips to make Black Forest Cake
- Make sure your ingredients are at room temperature for the best mixing.
- Don’t skip chilling the cake before serving; it enhances the flavors and texture.
- Use high-quality cocoa powder for a richer chocolate flavor.
- If you prefer, you can use whipped topping instead of making fresh whipped cream.
variation
For a different twist, you can add layers of raspberry or strawberry filling instead of cherries. You could also try a chocolate mousse layer for a richer dessert.
FAQs
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the refrigerator.
What can I use instead of kirsch?
If you prefer not to use kirsch, cherry juice is an excellent substitute.
Can I freeze Black Forest Cake?
Yes, you can freeze the cake layers without frosting. Wrap them in plastic wrap, then foil, and they can be kept in the freezer for up to three months. Just thaw and frost when you are ready to serve.
Black Forest Cake
Ingredients
For the cake layers
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the cherry filling
- 2 cans dark sweet cherries, drained (reserve juice)
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ cup kirsch (cherry brandy) or cherry juice
For the whipped cream
- 3 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons kirsch (optional)
For decoration
- Dark chocolate shavings or curls
- Fresh cherries with stems (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Beat until smooth. The batter will be thin.
- Divide the batter evenly among the three pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Cherry Filling
- To make the cherry filling, combine 1/2 cup of reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the cherries and kirsch. Let it cool completely.
Whipped Cream
- For the whipped cream, beat the cold heavy cream, powdered sugar, vanilla, and kirsch (if using) until stiff peaks form. Keep it refrigerated until you are ready to use it.
Assembly
- To assemble the cake, place one layer on a serving plate. Spread with 1/3 of the whipped cream, then top with half of the cherry filling.
- Add the second layer and repeat the process.
- Place the third layer on top. Frost the top and sides with the remaining whipped cream, creating swirls or textures with a spatula.
- Press chocolate shavings onto the sides and sprinkle on top. If you like, garnish with fresh cherries.
- Refrigerate the cake for at least 2 hours before serving.